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Course Criteria
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3.00 Credits
Prerequisite: (CHEF 1401, FDNS 1301, PSTR 1401 with grade "B" orbetter), CHEF 1305 Fees: Laboratory Notes: Offered Spring semester, day only. Introduction to skills, concepts and techniques of cake decorating.
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3.00 Credits
Prerequisite: (CHEF 1401, FDNS 1301, PSTR 1401 with grade "B" orbetter), CHEF 1305 Fees: Laboratory Notes: Offered Summer II semester, day only. Focus on preparation of American and European style pie and tart fi lling and dough, cookies, teacakes, custard and batters. Instruction in fi nishing and presentation techniques.
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3.00 Credits
Prerequisite: (CHEF 1401, FDNS 1301, PSTR 1401 with grade "B" orbetter), CHEF 1305 Fees: Laboratory Notes: Offered Fall semester, day only. Focus on preparation of laminated dough to include puff pastry, croissant, and Danish and a variety of pate a choux (éclair paste) products and donuts. Fillings and fi nishing techniques included.
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3.00 Credits
Prerequisite: (CHEF 1401, FDNS 1301, PSTR 1401 with grade "B" orbetter), CHEF 1305 Fees: Laboratory Notes: Offered Fall semester, day only. Preparation and service of hot and cold desserts with a focus on individual desserts, a la minute preparations, and numerous components within one preparation. Emphasis on station organization, timing, and service coordination for restaurant dessert production.
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4.00 Credits
Prerequisite: CHEF 1401, 1305, ENGL 0300 Fees: Laboratory Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in fl ours, fi llings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper fl ours. The student will identify and explain baking terms, ingredients, equipment and tools; scale and measure ingredients; convert and cost recipes; safely operate baking equipment and tools; prepare yeast products, quick breads, pies, tarts, cookies, various cakes, icing, and demonstrate decorating techniques; and produce baked products in a commercial application. B or better required for Culinary majors.
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2.00 Credits
Prerequisite: Instructor Approval, MATH 0301 Fees: Laboratory Practical general training and experiences in the workplace. The College, with the employer, develops and documents an individualized plan for the student. The plan relates the workplace training and experiences to the student's general and technical course of study. The guided external experiences may be for pay or no pay. This courses may be repeated if topics and learning outcomes vary. As outlined in the learning plan, the student will master the theory, concepts, and skills involving the tools, materials, equipment, procedures, regulations, laws, and interactions within and among political, economic, environmental, and legal systems associated with the workplace. The student will also demonstrate ethical behavior, safety practices, interpersonal and teamwork skills, appropriate and written communications in the work place.
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3.00 Credits
Prerequisite: (CHEF 1401, FDNS 1301, PSTR 1401 with grade "B" orbetter), CHEF 1305 Fees: Laboratory Notes: Offered Fall semester, day only. Production and decoration of traditional truffl es, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit.
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3.00 Credits
Prerequisite: (CHEF 1401, FDNS 1301, PSTR 1306, PSTR 1401 with grade "B" or better), CHEF 1305.Fees: Laboratory Notes: Offered Spring semester, day only. A course in decoration of specialized and seasonal products.
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3.00 Credits
Prerequisite: (CHEF 1401, FDNS 1301, PSTR 1401, PSTR 2307 with grade "B" or better), CHEF 1305.Fees: Laboratory Skills, concepts, and techniques for preparing wedding cakes. Includes marzipan, plastic chocolate-rolled fondant, chocolate garnish, fl ower making, and royal icing piping work.
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4.00 Credits
Prerequisite: PSTR 1401 Fees: Laboratory Notes: Offered Fall and Spring semesters. The study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. The student will discuss the application of mixes and other labor-saving products and nutritional concerns as they apply to the pastry shop including recipe modifi cations; prepare laminated doughs, choux, pastries, meringues, creams, custards, puddings, and related sauces; and prepare a variety of hot souffl es, fritters, crepes, cobblers, crisps, and assorted inlays to include sugars and chocolates. "B" or better required forCulinary majors.
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